Darkly fruity

Richly coloured and flavoured, blackcurrants are at their best now. Their tart taste lends itself well to this cream topping for a square sponge cake. Adding a swirl of blackcurrant jam to the cake just before baking brings the flavours of topping and sponge together. To make the topping: mix 90g blackcurrant jam, 150g blackcurrants and 4 tbsp water into a paste in a small pan. Cover and cook over a medium-low heat until the blackcurrants are soft. Set aside to cool. In a second pan combine 150g blackcurrants with 3 tbsp water. Cook over a low heat for 5 mins, stirring occasionally. Blend in a food processor on high until smooth. Pass the purée through a fine sieve into a bowl. Add 80g unsalted butter and beat until smooth. Measure 190g icing sugar. Add half to the mixture, beating until smooth, then beat in the remaining icing sugar with 3 tbsp double cream. Top the cooled cake with the blackcurrant jam mixture then spoon over the cream topping, spreading roughly with a knife. Cut into squares. Garnish each with a sprig of blackcurrants to serve.